A delicious gluten free cake
200g butter, room temperature
200g caster sugar
150g dried apricots, ready to eat, chopped
200g ground almonds
100g polenta
1 teaspoon baking powder (gluten free if necessary)
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon rose water
Pistachio glaze
2 tablespoons caster sugar
juice and rind of ½ lemon
50g pistachio nuts, chopped
Set the oven 180c gas mark 4 Line a cake tin 20cm with nonstick paper
Beat the butter and sugar together till light and creamy, add in the apricots, almonds,polenta, baking powder, eggs, vanilla and rose water, mix well and spoon into the prepared tin. Bake for 35/40 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the tin. To make the glaze, heat the sugar over a low heat, add in the rind and lemon juice, stir in the nuts and spoon over the cake.
